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1. Set a large sieve over a mixing bowl and grate the potatoes on the finest side of a stand-up grater directly into the sieve.
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2. Then grate the onion over the potatoes and, with the back of a large spoon, press as much liquid as possible from the mixture.
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3. Set aside the drained liquid in the mixing bowl and transfer the grated potatoes and onions to a large bowl.
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4. Add the egg yolk, flour, salt and pepper and, with a wooden spoon, beat vigorously until the ingredients are thoroughly combined.
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5. Pour off the drained liquid in the mixing bowl without disturbing the layer of potato starch that will have settled on the bottom. Add the starch to the potato mixture and stir thoroughly.
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6. In a small bowl, beat the egg white with a wire whisk or a rotary or electric beater until it forms unwavering peaks on the beater when lifted from the bowl.
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7. With a rubber spatula, scoop the egg white over the potato mixture and fold them together gently but thoroughly. Fold in the chopped parsley.
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8. Preheat the oven to its lowest setting and line a large shallow baking dish with a double thickness of paper towels. Place the baking dish in the center of the oven.
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9. Pour enough vegetable oil into a heavy 10- to 12-inch skillet to come ¼ inch up the sides of the pan. Warm the oil over high heat until a drop of water flicked into it splutters and evaporates instantly.
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10. For each pancake, drop about 1 tablespoon of the batter into the skillet and flatten it gently into a 2 1/-to 3-inch cake. Fry 4 or 5 pancakes at a time, for about 2 minutes on each side, or until they are golden brown and crisp around the edges.
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11. As they brown, transfer the racuchy to the lined dish and keep them warm in the oven while you fry the rest.
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12. To serve, arrange the pancakes on a heated platter and, if you like, sprinkle them with a little salt. Present the applesauce separately in a small bowl. Racuchy may be served as an accompaniment to roast loin of pork,brisket of beef or poultry.
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